Genetic reduction of antinutrients in common bean (Phaseolus vulgaris L.) seed, increases nutrients and in vitro iron bioavailability without depressing main agronomic traits

Campion, B.; Glahn, Raymond P.; Tava, Aldo; Perrone, D.; Doria, Enrico; Sparvoli, Francesca; Cecotti, Roberto; Dani, Valeria; Nielsen, Erik

doi:10.1016/j.fcr.2012.10.015

Cited by 41 publications

(41 citation statements)

References 49 publications

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“…By applying this technique, Campion et al (22) tested iron bioavailability from identical bean lines as tested in the present study (although in that work, seed material was produced in 2008, 3 y before that tested here) and found that PPs were the major inhibitor of iron absorption, much more so than PA. CaCo-2 cells seem to be especially sensitive to PPs and a previous study with the in vitro Caco-2 methodology also failed to accurately predict human iron absorption from beans (42).…”

Section: Discussionmentioning

confidence: 91%

“…Campion et al (20,21) using chemical mutagenesis have recently isolated in the common bean an lpa mutant (lpa -280-10) (20) associated with a defective gene, coding for an ATP-binding cassette transporter engaged in PA storage in protein bodies during seed maturation (21). Despite a >90% reduction in PA, this mutation results in a good grain yield and high germination rate (22). To further optimize iron bioavailability, the same authors introgressed the mutation into a white seed coat trait in the same genetic background, low in PP.…”

Section: Introductionmentioning

confidence: 96%

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Genetic Reduction of Phytate in Common Bean (Phaseolus vulgaris L.) Seeds Increases Iron Absorption in Young Women

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Campion

et al. 2013

The Journal of Nutrition

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Iron bioavailability from common beans is negatively influenced by phytic acid (PA) and polyphenols (PPs). Newly developed low-PA (lpa) beans with 90% less PA and variable PPs might improve iron bioavailability. The aim of this study was to evaluate the influence of lpa beans on iron bioavailability in women (n = 20). We compared iron absorption from 4 different beans using a paired, double meal, crossover design. Iron absorption was measured as erythrocyte incorporation of stable iron isotopes (Fe(57), Fe(58)) from 2 lpa bean lines, one high in PPs (means ± SDs; PA = 124 ± 10 mg/100 g; PPs = 462 ± 25 mg/100 g) and one low in PPs (PA = 70 ± 10 mg/100 g; PPs = 54 ± 2 mg/100 g). The other 2 beans used were their parents with a normal PA concentration, one high in PPs (PA = 1030 ± 30 mg/100 g; PPs = 676 ± 19 mg/100 g) and one low in PPs (PA = 1360 ± 10 mg/100 g; PPs = 58 ± 1 mg/100 g). Fractional iron absorption from the lpa bean high in PPs was 6.1% (95% CI: 2.6, 14.7), which was 60 and 130% higher compared with the parent high in PPs (P < 0.001) and low in PPs (P < 0.001), respectively. The total amount of iron absorbed per test meal from the lpa bean high in PPs (372 μg; 95% CI: 160, 890) was 60 and 163% higher compared with the parent high in PPs (P < 0.001) and low in PPs (P < 0.001), respectively. Fractional iron absorption from the lpa line low in PPs (4%; 95% CI: 1.8, 8.7) was 50% higher and the total amount of iron absorbed per test meal (261 μg; 95% CI: 120, 570) was 85% higher than iron from the parent low in PPs (P < 0.001). There was no difference between the lpa beans high or low in PPs or between the parents high or low in PPs. A 90% reduction in PA leads to an increase in bioavailable iron from beans, independent of the PP concentration. The lpa mutation could be a key tool for improving iron bioavailability from beans.

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Section: Discussionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 96%

Genetic Reduction of Phytate in Common Bean (Phaseolus vulgaris L.) Seeds Increases Iron Absorption in Young Women

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Egli

Campion

et al. 2013

The Journal of Nutrition

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“…groats, whereas Campion et al (2013) found that cellulose accumulation is negatively correlated with total phenolic and lignin contents in common bean (Phaseolus vulgaris L.) seeds. Even if it has been acknowledged the role of dietary fibre for the bioaccessibility and bioavailability of antioxidants in human diet and health (Palafox-Carlos et al 2011), the relationship between antioxidant activity and NDF content in animal response needs to be elucidated.…”

Section: Discussionmentioning

confidence: 96%

Chemical and productive properties of two Sardinian milk thistle (Silybum marianum (L.) Gaertn.) populations as sources of nutrients and antioxidants

Sulas

Bullitta

et al. 2015

Genet Resour Crop Evol

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Silybum marianum (L.) Gaertn. (milk thistle), grown as a medicinal plant in several countries, is considered as a weed in pastures and cereal crops but also as an interesting plant for biomass production. As an additional contribution to the full exploitation of a such promising species, two Sardinian populations of S. marianum were investigated for chemical composition, bioactive compounds and antioxidant properties at vegetative and reproductive stages. Dry matter yield was affected by the phenogical stage and differed between populations, ranging from 148 to 246 g plant -1 . Chemical composition did not differ between populations. Antioxidant capacity detected by means of ABTS [(2,2 0 -azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt)] and by DPPH (1,1-diphenyl-2-picrylhydrazyl) methods ranged from 3.45 to 5.42 and 3.83 to 6.32 mmol/ 100 g dry weight of Trolox equivalent antioxidant capacity, respectively. Differences in antioxidant capacity and bioactive compound contents in the different plant organs were found and also a significant linear correlation between antioxidant capacity and total phenolics and flavonoids, at flowering compared to vegetative stage. Research highlights antioxidant capacity in different organs of milk thistle and encourages the exploitation of biomass also as functional food, source of natural antioxidants and as a complementary fodder.

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“…Through a breeding programme, Campion et al (2013) recently developed a new white-seeded low phytic acid and lectin free (ws+lpa+lf) common bean (Phaseolus vulgaris L.) cultivar (i.e., 586/ 8X147 line) characterised by improved nutritional composition. This bean cultivar has higher protein, total zinc and free phosphorus contents (about +30%, +30% and +600%, respectively) and greater in vitro iron bioavailability (about twelve times) than normal beans.…”

Section: Introductionmentioning

confidence: 99%

Cooking quality and starch digestibility of gluten free pasta using new bean flour

et al. 2015

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Genetic reduction of antinutrients in common bean (Phaseolus vulgaris L.) seed, increases nutrients and in vitro iron bioavailability without depressing main agronomic traits

Cited by 41 publications

References 49 publications

Genetic Reduction of Phytate in Common Bean (Phaseolus vulgaris L.) Seeds Increases Iron Absorption in Young Women

Genetic Reduction of Phytate in Common Bean (Phaseolus vulgaris L.) Seeds Increases Iron Absorption in Young Women

Chemical and productive properties of two Sardinian milk thistle (Silybum marianum (L.) Gaertn.) populations as sources of nutrients and antioxidants

Cooking quality and starch digestibility of gluten free pasta using new bean flour

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